A Paleo Breakfast for Two: Poached Eggs over Sweet Potato Hashbrowns

If you’re beginning to see a pattern with my use of sweet potatoes, you’ll know I eat them practically every day. If you haven’t noticed yet, give it a couple more recipes ūüėČ

Sweet potatoes are one of the most satisfying items on my diet plan because they are a clean carb source that is very versatile when used in a recipe, especially gluten-free ones. ¬†It’s also just sweet enough to hit the spot when combined with a little cinnamon and vanilla extract.

Today I decided to go all Paleo and make my Sweetheart and I a delicious breakfast since it was my day off. Last night, we prepared the sweet potato by grating it into a glass dish, mixing it up with maple extract, vanilla extract and cinnamon and putting it in the fridge.  I like to do this at night because when I wake up, I am extremely hungry, so the less prep, the better.

This recipe really simple and it looks beautiful on the plate at breakfast time because the sweet potato is bright and orange but the poached egg yolk is such a cheery yellow. This dish just begs to be taken on the patio and paired with a hot coffee.

But don’t take my word for it. ¬†Make your own!


Poached Egg over Sweet Potato Hashbrowns (pour deux)


1 large sweet potato, grated

1 tsp maple extract

1 tsp vanilla extract

1 tsp cinnamon

2 large eggs

coconut oil for frying (you can use canola oil, but this will void the “paleo-ness”)


Toss the grated sweet potato in the extracts and cinnamon. Place on a griddle sprayed with coconut oil (or whichever oil you have chosen) on high heat. Cook for 6 minutes, or when they are starting to brown on the bottom, then flip them over in chunks to the opposite side. Cook for another 4 minutes or so (longer if you like a very crispy hashbrown).

In a seaparate saucepan, bring water to JUST BEFORE a boil. Break one egg into a separate glass, then slowly pour it into the slightly bubbling water. Repeat with the second egg but make sure they remain on opposite sides of the saucepan. ¬†Take a large spoon and push the egg whites inward toward the yolks on each egg. ¬†The water should be starting to boil up a bit more. ¬†Try to keep the heat at this level. Your egg is cooked when you don’t see any sliminess around the yolk. ¬†Place the poached eggs on top of your plated sweet potato hashbrowns and serve.

Note: you could use a microwaveable egg poaching cup. These can be found anywhere for really cheap, but I prefer to poach mine the original way because I like the challenge.


I can’t wait to get feedback on these. ¬†They just brightened my day.

Anywho, I’ll be posting up a delicious bakery treat very soon, so preheat your ovens!




One response to “A Paleo Breakfast for Two: Poached Eggs over Sweet Potato Hashbrowns

  1. Pingback: Tula Kitchen | Silk & Tofu·

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